nsna professional standards 06.22.15
TRANSCRIPT
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Professional Standards
PRESENTERS:
Catrina Peters, MS, RD Rose Wolterbeek, MA, SNS
Food & Nutrition ServiceNevada Department of Agriculture
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Understand the key requirements of the final rule
Understand the flexibilities allowed
Review the USDA Tracker Tool
Learn about available resources
ObjectivesFollowing this session you will :
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Why do we need professional standards for people working in school nutrition?
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Published March 2, 2015◦ Citation: 80 FR 11077
Available at www. regulations.gov
Implementation begins July 1, 2015◦ School Year 2015/2016
Establishes minimum requirements:◦ Hiring standards for NEW State/local directors◦ Annual training standards for ALL employees
Final rule
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The final rule establishes hiring requirements for 3 LEA size categories
Eases the hiring options for small school districts
Adds hiring options that emphasize experience
Extends the food safety certification period for new SFA directors to five years
What’s New?
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School Food AuthorityDirectors, Managers, and Staff
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Hiring standards for new SFA directors
Current directors are grandfathered in
State agencies may require that new acting SFA directors expected to serve for 30 days or more meet the hiring standards
Hiring Standards for SFA Directors
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Hiring standards are based on 3 LEA size categories ◦ 2,400 or less student enrollment◦ 2,500-9,999 student enrollment◦ 10,000 or more student enrollment
Educational requirements reflect the knowledge and expertise required to perform duties successfully
Changes to Hiring Standards
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◦ Specific Majors/areas of concentration:Food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field
For very small LEAs (<500 students):◦ State agency has discretion to approve the hiring
of a director that has a high school diploma but less than 3 years of experience
Changes to Hiring Standards
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For small LEAs (≤2,499 students):◦ Bachelor’s degree with academic major in specific
areas, OR◦ Bachelor’s degree in any academic major and a
state recognized certificate or at least 1 year of relevant school nutrition experience,
Or ◦ Associate’s degree with academic major in specific
area and at least one year of relevant school nutrition experience,
Or◦ High school diploma (or GED) and 3 years of
relevant school nutrition experience
Changes to Hiring Standards
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For mid-size LEAs (2,500 -9,999 students):◦ Bachelor’s degree or equivalent educational
experience, with academic major in specific areaOR◦ Bachelor’s degree in any academic major and a
State recognized certificate for school nutrition directors,
OR◦ Bachelor’s degree in any academic major and at
least two years of relevant school nutrition program experience
OR◦ Associate’s degree with a specific major and at
least two years of relevant program experience
Changes to Hiring Standards
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For large LEAs (10,000 or more students):◦ Bachelor’s degree, or equivalent educational
experience, with academic major in specific areaOR◦ Bachelor’s degree in any academic major and a
State recognized certificate for school nutrition directors
OR◦ Bachelor’s degree in any academic major and
at least 5 years of experience in management of school nutrition programs
For all LEA size categories:◦ SFA director’s food safety certification is
valid for a period of 5 years
Changes to Hiring Standards
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For New SFA Directors in All LEAs:◦ At least 8 hours of food safety training within 5
years prior to the starting date, or completed within 30 days of the starting date
State agency has discretion to require current SFA directors to obtain food safety certification every 5 years
Food Safety Certification
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Providing training to school nutrition personnel is an allowable use of the nonprofit school food service account
Paying for costs incurred by an individual to meet the hiring standards are not an allowable use of funds
Annual Training Standards for All SFA School Nutrition Personnel
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The final rule phases in the training standards for all SFA in SY 2015-2016◦ Program directors - 8 hours (12 hours
beginning SY 2016-2017)
◦ Program managers - 6 hours (10 hours beginning SY 2016-2017)
◦ All Program staff - 4 hours (6 hours beginning SY 2016-2017)
Changes to Training Standards
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SFA directors◦ 8 hours - SY 2015-2016◦ 12 hours - beginning SY 2016-2017
SFA managers◦ 6 hours - SY 2015-2016◦ 10 hours - beginning SY 2016-2017
SFA staff◦ 4 hours - SY 2015-2016◦ 6 hours - beginning SY 2016-2017
Part-time staff working an average of less than 20 hrs/week◦ 4 hours - SY 2015-2016 and beyond
Training Standards - Summary
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An employee hired Jan. 1 or later must complete half of the required training hours
At the State agency’s discretion, SFA training standards may completed over a period of two school years◦ Some training hours must be completed each SY◦ Documentation must be available for
Administrative Review
Training Standards - Flexibilities
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Training is allowed in a variety of formats and from different sources◦ State agency, in-house, National Food Service
Management Institute, SNA, etc.◦ See: http://professionalstandards.nal.usda.gov
In SY 2015-2016: Training received three months prior to July 1, 2015, counts toward the first year’s training requirements for all SFA personnel
Training Standards - Flexibilities
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Currently being developed
Not a certification or credentialing program
Recognition for various levels of training
Certificate Program
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Document compliance with the hiring and training standards for SFA director, manager and staff
Documentation must be available for Administrative Review
Acceptable documentation: training agendas, sign in sheets, training materials, certification of completion, paper documents/CEUs, and tracker tool/or district wide log
SFA Oversight
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States will review compliance with the professional standards during the Administrative Review
Technical assistance and corrective action will be used to address noncompliance
State Agency Oversight
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Website-with training database Training State Grants Tracking tool Communication materials
Resources from FNS
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Professional Standards Website
http://professionalstandards.nal.usda.gov/
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Nutrition Operations Administration Communications & Marketing
Key Learning Areas
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Nutrition 1000 Menu Planning: USDA requirements, cycle
menus, standardized recipes, Farm to school, special diets, food allergies
Nutrition Education: Nutrition activities, classroom and cafeteria integration
General Nutrition: dietary guidelines, school nutrition, myplate
Key Learning Areas
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Operations 2000 Food Production Serving Food Cashier and POS Purchasing & Procurement Receiving & Storage Food Safety & HACCP
Key Learning Areas
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Administration 3000 Free & Reduced Price Meal
Benefits/Eligibility Program Management Financial Management Human Resources & Staff Training Facilities & Equipment Planning
Key Learning Areas
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Communications & Marketing 4000 Marketing Plans Promotion Customer Service Communication Smarter Lunchroom Techniques
Key Learning Areas
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In a variety of formats◦ Virtual/web-based and in-person◦ Including free or low-cost options
From a variety of sources◦ FNS◦ NFSMI◦ Professional Associations and organizations◦ In-house◦ State◦ Commercial vendors
Training
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NFSMI offers FREE training ◦ In-person◦ Webinars◦ On-line
Training from NFSMI
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NDA plans on offering statewide/regional mid year training for 2015 2016 school year
State of NV Training update
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Track employee training◦ Optional tool developed by FNS
http://www.fns.usda.gov/school-meals/professional-standards
Tracking training
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Guide to Professional Standards Flyer Brochure
Communications
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Resources Nevada Department of Agriculturewww.agri.nv.gov USDA: USDA Professional Standards
pagehttp://www.fns.usda.gov/school-meals/professional-standardshttp://professionalstandards.nal.usda.gov/ School Nutrition Associationwww.sna.org Tracker Tool Webinar (USDA)https://www.youtube.com/watch?v=X-62mnKPdfU&feature=youtu.be
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Good news for schools and for you!
Questions or comments?